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Gorio

Quote:

Originally Posted by Giusi

"Melba's Jammin'" ha scritto nel messaggio
Bubba Vic, I know you treasure the rehydrating liquid from dried
mushrooms. Is it the kind of thing to use generously or to use
sparingly?

Don't know about Victor, but I use it generously in broths, braises, soups,
etc. It's rare that I don't use it in the dish that's getting the
mushrooms, though. This is clever thinking. You may want to use it the way
I use pulverized mushrooms, added to various things to add depth of flavor.
That might be a stuffing forcemeat or the tomato braising for polenta and
certainly when making sausage and mushroom cream sauce for pasta. (alla
Norciera)

I collect and dry mushrooms myself (from Wisconsin, though.) I often skip rehydrating the mushrooms and pulverize the little honeys and add those to sauces and gravies. If you replace a bit of flour in your roux with mushroom powder you get some great bennies.

If you do rehydrate, though, you may want to freez 1-2 cup bags AFTER you've poured off the liquid and spared some of the sediment at the bottom of a large measuring cup. I always toss the remians into my yard. I don't know if it's the dry, fresh or both, but I get nice harvests right out of my yard most years. just ebcasue I throw the sediment from rehydrating and wash fresh ones over a pot and toss the washin'water.

Giusi hit the uses right on the nuts, though. You hold a splendored thing in your hands. Enjoy!!